To compare inhibitory effects of NaCl and amino acids on Cd binding of chelate resin in fish sauce and reference samples, initial Cd concentrations in fish sauce were adjusted to that of reference samples (2.0 mg/100 mL) by adding 1000 ppm Cd standard solution to tannin- and CR11-treated fish sauce. Subsequently, fish sauce samples (20 mL) were mixed with CR11 (70 mg) or CR20(70 mg) and were shaken for 24 h. Cd concentrations were then analysed in treated and untreated fish sauce samples using ICP–AES. Results are presented as the mean ± standard error of three independent experiments.